Chili Con Carne for a Crowd


This recipe for chili con carne—chili with meat—can feed a crowd or give you plenty of leftovers to reheat. To cut calories and fat, use ground turkey instead of beef. You can leave out the meat altogether for a vegetarian version.

If you're hosting a party, you can make the chili a few hours ahead of time and keep it warm on the lowest stovetop setting, or refrigerate it overnight and reheat it to at least 135 degrees before serving.

If a problem with your range is keeping you from cooking, check out Sears PartsDirect's range DYI repair guides.



3-1/2 pounds lean ground beef 

1 cup onion, chopped 

1/2 tablespoon garlic, finely chopped 

3/4 cup green pepper, chopped (optional) 

1 teaspoon ground pepper

1-1/2 tablespoon chili powder 

1/2 tablespoon paprika 

1/2 tablespoon onion powder 

2 tablespoons ground cumin 

2 14.5 ounce cans diced tomatoes, with juice 

2.5 cups water

2 6-ounce cans tomato paste 

2 15-ounce cans pinto or kidney beans, drained 

3 cups reduced-fat cheddar cheese, shredded (optional) 


  1. Brown the ground beef and drain.
  2. Return to the stovetop and add the onions, garlic, green pepper (optional), pepper, chili powder, paprika, onion powder and ground cumin.

  3. Cook for 5 minutes.

  4. Stir in the tomatoes, water and tomato paste. Mix well.

  5. Bring to boil then reduce heat and cover. Simmer slowly, stirring occasionally until thickened (about 40 minutes).

  6. Stir in beans. Cover and simmer. Stir occasionally.   Garnish with shredded cheese (optional).